Raspberry Cinnamon Rolls with Lemon Glaze
Raspberry Cinnamon Rolls with Lemon Glaze are a mouthwatering twist on traditional cinnamon rolls. Bursting with juicy raspberries and warm cinnamon, these fluffy rolls are topped with a tangy lemon glaze that elevates their flavor profile. Perfect for breakfast, brunch, or dessert, they are sure to impress family and friends with their delightful aroma and vibrant taste. Follow this easy recipe to create a batch of irresistible rolls that will become a cherished favorite.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Makes approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup granulated sugar
- 1 cup warm milk (110°F/43°C)
- ⅓ cup melted butter
- 2 large eggs
- 1 tsp ground cinnamon
- 2 cups fresh raspberries
- 1 cup powdered sugar
- 2 tbsp freshly squeezed lemon juice
Instructions
- In a large mixing bowl, combine warm milk, granulated sugar, and active dry yeast; let sit for 5 minutes until foamy. Stir in melted butter and eggs.
- Gradually add flour and knead until a soft dough forms. Let the dough rise in a greased bowl for about 1 hour until doubled in size.
- For the filling, mix brown sugar, cinnamon, and softened butter in a small bowl; gently fold in raspberries.
- Roll out risen dough into a rectangle, spread filling evenly, roll tightly into a log, and cut into one-inch sections.
- Place rolls cut-side up in a greased baking dish; cover and let rise for another 30 minutes.
- Preheat oven to 350°F (175°C). Bake rolls for 25 minutes until golden brown. Cool slightly before drizzling with lemon glaze made by whisking powdered sugar and lemon juice together.
Nutrition
- Serving Size: 1 roll (85g)
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg